Stir-fried beef Hor Fun noodles
Difficulty
Medium
Ingredients
500 g Flat Rice Noodles (Hor Fun)
80 g Spring Onions (cut into batons)
80 g Bean Sprouts (tops and roots trimmed)
80 g Yellow Chives (optional, cut into batons)
Beef & Marinade:
200 g Beef Steak (thinly sliced)
2 Tablespoon Light Soy Sauce
1 Pinch Salt
1 Tablespoon Cooking Oil (add last to lock in moisture)
The Seasoning Sauce:
3 Tablespoon First Draw Light Soy Sauce
2 Tablespoon Dark Soy Sauce
2 Pinches Salt (to taste)
Instructions
Step 1-7
- 1. The Beef Prep: Marinate the beef with soy sauce and salt for 15 minutes. Stir in the oil just before cooking—this ensures the meat remains velvet-smooth.
- 2. The "Wok Hei" Sear: Set your Siemens Induction Hob to Level 9. Heat a non-stick wok until hot. Flash-fry the beef for 30–60 seconds to develop a deep sear. Flip and cook for another minute, adding a splash of light soy sauce for the final 10 seconds. Remove and set aside.
- Siemens Tip: Level 9 provides the high-intensity heat needed to sear meat instantly, mimicking the traditional "Big Fire" of professional Chinese kitchens.
- 3. Noodle Prep: Briefly plunge the noodles in room temperature water and drain. This separates the strands and removes excess surface oil for a "dry" finish.
- 4. The Aromatics: Heat the pan with oil, then pour the excess into a bowl. Stir-fry the yellow chives and spring onions for 30 seconds, followed by the bean sprouts for 1 minute until crisp-tender.
- 5. The Dry-Fry: Add the noodles. Fry on high heat for 1 minute without moving them too much to allow for slight charring, then stir-fry for another minute.
- Siemens Tip: If you like to toss your wok, the Quick-Start / Pot Detection ensures that the moment you place the wok back on the surface, the heat is restored instantly, maintaining the cooking rhythm.
- 6. Color & Flavor: Turn off the heat. Pour in the light and dark soy sauces. Turn the heat back on and toss vigorously until the noodles are evenly coated in a rich, mahogany color.
- 7. The Finish: Return the beef to the wok. Toss for a final 30 seconds to unify the dish. Season with salt to taste.
- Cooking Myth: "Does induction lack the 'soul' of a flame? Many fear that without a gas burner, rice noodles will inevitably become a sticky, soggy mess and fail to achieve that elusive 'Wok Hei'."
- Master’s Verdict: "True 'Wok Hei' comes from a sudden burst of high-intensity heat. I use the Siemens Level 9 PowerBoost to create an immediate sear that locks in the beef's juices. Paired with 17-stage precision control, I can flexibly manage the temperature to keep the noodles dry, distinct, and perfectly charred without sticking."
Download Recipe:
Please click here
